"She saved my wedding," wrote bride Sarah K. in a five-star review. "Everyone thought the impromptu indoor setup was planned that way. That is the magic of Colette—she makes chaos look like intentional romance." As the company enters its third year, Chef Dubois has her sights set on expansion—not in volume, but in experience. She is launching "Colette at Home," an intimate chef’s table where up to eight guests can enjoy a tasting menu in her private kitchen.
"The visual is as important as the taste," says event manager Jean-Luc Moreau. "We don't use plastic chafing dishes. We serve from copper pots and vintage crockery. When you hire us, you are renting a piece of Paris for the night." Recent clients rave about the company’s grace under pressure. Last month, when a sudden thunderstorm threatened an outdoor wedding in the Hudson Valley, the Mademoiselle Colette team pivoted seamlessly, moving a raw bar indoors and transforming a garage into a candlelit bistro in under 22 minutes.
BOULDER, CO – In an industry often dominated by buffet-style pragmatism or impersonal corporate platters, Mademoiselle Colette Catering is carving out a distinctly different niche. Founded by Chef Colette Dubois, the boutique catering company is redefining what it means to host—infusing every event with the soul of a French kitchen and the discipline of a fine-dining chef. The Story Behind the Name For Chef Dubois, "Mademoiselle" isn't just a title; it's a philosophy. "It represents a certain joy, a flirty attention to detail, and the refusal to take oneself too seriously," Colette explains, arranging a tray of lavender-infused goat cheese tartlets. Raised in Lyon—France's gastronomic capital—and formally trained at Le Cordon Bleu Paris, she relocated to the United States five years ago. She noticed a gap in the market: the need for food that was both stunningly beautiful and genuinely soulful.
"I want to teach people that hospitality is a form of love," she says, wiping a smudge off a silver serving spoon. "Whether it is a wedding for 200 or a dinner for two, the goal is the same: to make you feel held, fed, and celebrated."
"Too many caterers prioritize logistics over flavor," she says. "At Mademoiselle Colette, we start with the farmer, then the recipe, then the schedule." The company’s menu is a love letter to seasonal simplicity. Unlike traditional caterers who rely on frozen Sysco ingredients, Mademoiselle Colette operates on a "hyper-seasonal" model. Menus change every six weeks, dictated by what is ripe at local farmers' markets.
is now booking for spring and summer events. For inquiries or to view the seasonal tasting menu, visit www.mademoisellecolette.com or follow @MademoiselleColette on Instagram for daily kitchen inspiration. End of Article
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"She saved my wedding," wrote bride Sarah K. in a five-star review. "Everyone thought the impromptu indoor setup was planned that way. That is the magic of Colette—she makes chaos look like intentional romance." As the company enters its third year, Chef Dubois has her sights set on expansion—not in volume, but in experience. She is launching "Colette at Home," an intimate chef’s table where up to eight guests can enjoy a tasting menu in her private kitchen.
"The visual is as important as the taste," says event manager Jean-Luc Moreau. "We don't use plastic chafing dishes. We serve from copper pots and vintage crockery. When you hire us, you are renting a piece of Paris for the night." Recent clients rave about the company’s grace under pressure. Last month, when a sudden thunderstorm threatened an outdoor wedding in the Hudson Valley, the Mademoiselle Colette team pivoted seamlessly, moving a raw bar indoors and transforming a garage into a candlelit bistro in under 22 minutes.
BOULDER, CO – In an industry often dominated by buffet-style pragmatism or impersonal corporate platters, Mademoiselle Colette Catering is carving out a distinctly different niche. Founded by Chef Colette Dubois, the boutique catering company is redefining what it means to host—infusing every event with the soul of a French kitchen and the discipline of a fine-dining chef. The Story Behind the Name For Chef Dubois, "Mademoiselle" isn't just a title; it's a philosophy. "It represents a certain joy, a flirty attention to detail, and the refusal to take oneself too seriously," Colette explains, arranging a tray of lavender-infused goat cheese tartlets. Raised in Lyon—France's gastronomic capital—and formally trained at Le Cordon Bleu Paris, she relocated to the United States five years ago. She noticed a gap in the market: the need for food that was both stunningly beautiful and genuinely soulful.
"I want to teach people that hospitality is a form of love," she says, wiping a smudge off a silver serving spoon. "Whether it is a wedding for 200 or a dinner for two, the goal is the same: to make you feel held, fed, and celebrated."
"Too many caterers prioritize logistics over flavor," she says. "At Mademoiselle Colette, we start with the farmer, then the recipe, then the schedule." The company’s menu is a love letter to seasonal simplicity. Unlike traditional caterers who rely on frozen Sysco ingredients, Mademoiselle Colette operates on a "hyper-seasonal" model. Menus change every six weeks, dictated by what is ripe at local farmers' markets.
is now booking for spring and summer events. For inquiries or to view the seasonal tasting menu, visit www.mademoisellecolette.com or follow @MademoiselleColette on Instagram for daily kitchen inspiration. End of Article
